Reblochon Cheese vs Scamorza Cheese

Q: Is Reblochon Cheese the same as Scamorza Cheese?

No. Reblochon Cheese and Scamorza Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Reblochon Cheese for Scamorza Cheese?

In most recipes you can swap Reblochon Cheese for Scamorza Cheese, though the result will shift in bite and mouthfeel.

Q: Does Reblochon Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Reblochon Cheese or Scamorza Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Reblochon Cheese

Scamorza Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Scamorza Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What Is Scamorza Cheese?

Scamorza is an Italian cheese similar to mozzarella, known for its pear-like shape and smooth, elastic texture. Made from cow's milk, it is available in smoked (Scamorza Affumicata) and unsmoked varieties, both having a mild, milky flavor. Scamorza can be sliced and melted in sandwiches, grilled, or used as a pizza topping.

What's the Difference Between Reblochon Cheese and Scamorza Cheese?

Origin: Reblochon Cheese (France), Scamorza Cheese (Italy)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Scamorza Cheese (semi-soft)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Scamorza Cheese (natural)

Side-by-Side Comparison

	Reblochon Cheese	Scamorza Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie And Savoie	—
Milk Type	Raw whole cow’s milk	Cow's milk
Milk Treatment	Raw	—
Texture	Ivory-colored, creamy and supple	Semi-soft
Rind	Yellow-orange covered with a thin white mold	Natural
Aging	3 to 4 months	—
Taste	Creamy, nutty	—

Taste Comparison: Does Reblochon Cheese Taste Like Scamorza Cheese?

Their flavor profiles are distinct.

Can You Substitute Reblochon Cheese for Scamorza Cheese?

In most recipes, Reblochon Cheese and Scamorza Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect ivory-colored, creamy and supple bite and body where the recipe calls for semi-soft.

Which Is Better, Reblochon Cheese or Scamorza Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a semi-soft profile, Scamorza Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Reblochon Cheese the same as Scamorza Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Scamorza Cheese comes from Italy.

Is Reblochon Cheese similar to Scamorza Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Reblochon Cheese for Scamorza Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Reblochon Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

What is Scamorza Cheese made of?

Scamorza Cheese is made from cow milk. It originates in Italy.

Which should I choose, Reblochon Cheese or Scamorza Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Scamorza Cheese is semi-soft.